Classic Stovetop Beef Chili Recipe
You want a meal that slaps? A dish that makes your taste buds throw a party? Classic stovetop beef chili is your answer.
It’s hearty, spicy, and stupidly easy to make. No fancy gadgets, no obscure ingredients—just pure, unapologetic flavor.
Imagine tender beef, smoky spices, and a rich tomato base that clings to every bite.
This isn’t just food; it’s a hug in a bowl. And the best part? You’re 30 minutes away from greatness.
Let’s get cooking.
Why This Recipe Works
This chili isn’t just good—it’s “cancel your dinner plans” good. The secret? Layering flavors like a boss.
Browning the beef deepens its richness, while a mix of chili powder, cumin, and smoked paprika adds warmth without overwhelming heat.
Tomatoes and broth create a luscious base, and a splash of beer (optional, but highly encouraged) gives it a malty backbone.
Simmer it all together, and you’ve got a dish that’s balanced, bold, and begging for toppings.
Ingredients You’ll Need
- 1.5 lbs ground beef (80/20 for maximum flavor)
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained (or black beans, if you’re rebellious)
- 1 cup beef broth
- ½ cup beer (optional, but why skip it?)
- Salt and pepper, to taste
- Toppings: shredded cheese, sour cream, green onions, jalapeños—go wild.
Step-by-Step Instructions
- Brown the beef: Heat a large pot over medium-high heat. Add the beef, breaking it up with a spoon, and cook until no pink remains. Drain excess fat if needed (but leave a little for flavor).
- Sauté the veggies: Add onion, garlic, and bell pepper.
Cook until soft, about 5 minutes. Pro tip: If your onions aren’t translucent, you’re doing it wrong.
- Spice it up: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Let the spices toast for 30 seconds—this wakes them up like a double espresso.
- Liquid magic: Pour in crushed tomatoes, beef broth, and beer (if using).
Scrape the bottom of the pot to release any stuck-on bits. That’s flavor gold.
- Simmer: Add beans, reduce heat to low, and let it simmer for 20–25 minutes. Stir occasionally to prevent sticking.
Patience is a virtue, but tasting is mandatory.
- Serve: Ladle into bowls and pile on toppings. Cheese avalanche? Yes, please.
Storage Instructions
Got leftovers?
Lucky you. Let the chili cool, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months.
Reheat on the stovetop with a splash of broth to revive the texture. FYI, it tastes even better the next day—like a culinary time machine.
Why You Should Make This Chili
This recipe is a weeknight hero. It’s fast, flexible, and feeds a crowd (or just your Netflix binge session).
Packed with protein and fiber, it’s hearty enough to keep you full but won’t weigh you down. Plus, it’s customizable—swap ingredients, adjust the heat, or go wild with toppings. IMO, it’s the ultimate comfort food with zero pretentiousness.
Nutrition Stats (Per Serving)
- Calories: 350
- Protein: 25g
- Carbs: 20g
- Fiber: 6g
- Fat: 18g
Common Mistakes to Avoid
- Overcrowding the pot: If you dump everything in at once, you’ll steam instead of brown.
Sad chili.
- Underseasoning: Taste as you go. Chili powder isn’t a suggestion—it’s the law.
- Rushing the simmer: Good things take time. Let the flavors meld, or regret it later.
Alternatives for the Adventurous
- Turkey or chicken: Lighter but still delicious.
- Vegetarian: Swap beef for lentils or extra beans.
- Spicier: Add diced jalapeños or a dash of cayenne.
- Sweet twist: A spoonful of cocoa powder or cinnamon adds depth.
FAQs
Can I make this in a slow cooker?
Absolutely.
Brown the beef and sauté the veggies first, then dump everything in the slow cooker on low for 6–8 hours. Easy peasy.
What if I don’t have beer?
No panic. Use extra broth or a splash of coffee for depth.
Yes, coffee. Trust me.
Is it okay to skip the beans?
Sure, if you’re a heretic. Kidding—it’ll still taste great, but you’ll miss the texture.
How do I thicken the chili?
Simmer longer, mash some beans, or add a bit of tomato paste.
Crisis averted.
Final Thoughts
Classic stovetop beef chili is the culinary equivalent of a mic drop. It’s simple, satisfying, and endlessly adaptable.
Whether you’re feeding a crowd or meal-prepping like a pro, this recipe delivers every time.
Now go forth, cook, and conquer. Your taste buds will thank you.
